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Recipes
Mighty Migas
By jjadin
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
- 2 tablespoons EVOO - Extra Virgin Olive Oil
- 1/3 pound veggie chorizo, casings removed
- 4 6-inch corn tortillas, torn into bite-sized pieces
- 1 medium onion, chopped
- 1 jalapeño, seeded and chopped
- 2 to 3 cloves garlic, finely chopped or grated
- 8 eggs, whisked together
- Hot sauce, to taste
- Salt and freshly ground black pepper
- 2 tomatoes, seeded and diced
- 1 avocado, diced
- Juice of 1 lime
- 1 cup shredded smoked cheddar or Monterey Jack cheese
- 1/2 cup sour cream
Greek Olive and Feta Bread
By jjadin
Sift the flour and salt together into a bowl and stir in the sugar, milk, and yeast
- 3 1/4 cups white bread flour
- 1 tsp salt
- 1 1/2 tsp superfine sugar
- 1 tbsp nonfat dry milk
- 1 tsp active dry yeast
- 1 cup lukewarm water
- 1/2 cup pitted black olives, chopped
- 2 oz feta cheese, crumbled
- 2 tbsp EVOO
- 1 tsp chopped fresh thyme
- 1/2 tsp dried oregano
Heart-Shaped Dried Cherry and Chocolate Chip Scones
By jjadin
Butter and flour baking sheet
- 2 cups unbleached all purpose flour
- 1/3 cup plus 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 7 tablespoons chilled unsalted butter, diced
- 1 teaspoon (packed) grated orange peel
- 3/4 cup miniature semisweet chocolate chips
- 3/4 cup coarsely chopped dried tart cherries
- 2/3 cup chilled buttermilk
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Milk (for glaze)
Penne with Sugar Snap Peas and Arugula Pesto
By jjadin
To prepare the penne: In a large saucepan of salted boiling water blanch the sugar snap peas for 45 seconds, or un...
- For the pesto:
- 1/2 pound sugar snap peas, trimmed
- 1 pound penne rigate (ridged, quill-shaped macaroni) or other tubular pasta
- 3/4 to 1 cup arugula pesto
- 2 bunches of arugula, coarse stems discarded and the leaves washed well and spun dry (about 6 packed cups)
- 1 1/2 cups walnuts
- 3/4 cup freshly grated Parmesan or Sardo
- 1 teaspoon salt
- l large clove
- 1/3 cup olive oil
Almond Flour-Lemon Torte with Fresh Strawberries
By jjadin
For cake: Preheat oven to 350°F
- Cake:
- Mild olive oil (not extra-virgin) for brushing pan plus 6 tablespoons
- 4 tablespoons unsalted matzo meal, divided
- 2 cups almond flour or almond meal*
- 1 cup sugar, divided
- 6 large eggs, separated
- 2 tablespoons fresh lemon juice
- 1 tablespoon orange juice
- 2 teaspoons finely grated lemon peel
- 1/2 teaspoon salt
- 1/2 cup sliced almonds
- Sauce and berries:
- 5 cups sliced stemmed strawberries (about 2 pounds), divided
- 1 tablespoon (or more) sugar
Miniature Camembert Walnut Pastries
By jjadin
Make pastry: Preheat oven to 400°F
- For pastry
- 1/4 cup walnuts (1 ounce), minced
- 2 teaspoons unsalted butter, melted
- 1/8 teaspoon fine sea salt
- 1 sheet frozen puff pastry (from a 17 1/4-ounce package), thawed
- 1 large egg, lightly beaten with 1 tablespoon water
- For cheese filling
- 6 ounce Camembert (not runny), rind discarded
- 1/3 cup walnuts (1 1/4 ounce), finely chopped, toasted , and cooled
- Special equipment: a 1 1/2-inch round cookie cutter; parchment paper
Maple Pecan Pie
By jjadin
Preheat oven to 350°F. Whisk first 7 ingredients in medium bowl to blend
- 1 cup pure maple syrup
- 3/4 cup (packed) golden brown sugar
- 3 large eggs
- 1/4 cup sugar
- 3 tablespoons butter, melted
- 1 tablespoon all purpose flour
- 1 teaspoon vanilla extract
- 1 9-inch frozen deep-dish pie crust
- 1 1/2 cups coarsely chopped pecans
Butter Braised Root Vegetables and Green Beans
By jjadin
With a sharp knife peel celery root and cut into 1-inch pieces
- a 1-pound celery root (sometimes called celeriac)
- 2 large carrots
- 4 large shallots
- 1 1/2 tablespoons unsalted butter
- 3/4 teaspoon salt
- 1/4 pound green beans
Honeydew, Mango, and Raspberries with Lime and Ginger
By jjadin
Combine sugar, zest, and cayenne (if using) in large bowl
- 4 teaspoons sugar
- 2 teaspoons grated lime zest
- 1 tablespoon fresh lime juice (see note) -- (1 to 2)
- 1 Pinch cayenne pepper (optional)
- 1/2 honeydew melon (medium) -- rind and seeds remov
- 1 mango (about 10 ounces) -- peeled, pitted, and
- 1 teaspoon grated fresh ginger -- (1 to 2)
- 1/2 pint raspberries (about 1 cup) -- picked over
Amatitan Twist
By jjadin
Shake together with ice, pour into glass, garnish with lemon twist
- 2 shot Olmeca Altos 100% agave tequila (anejo)
- 1/4 shot Luxardo maraschino liqueur
- 1/4 shot Chartreuse Yellow liqueur
- 2 dash Grapefruit bitters